Italian Moist Meatloaf

Italian Moist Meatloaf

Meatloaf has a long and ancient history 

Patties or “loaves” of minced meat, mixed with a variety of ingredients, are part of many culinary histories. Germans hid boiled eggs inside meatloaf, the Romans enjoyed theirs made with wine-soaked bread, spices, and pine nuts, Medieval Europe served it mixed with fruit, nuts and seasonings. Sometimes it was served hot, or wrapped in ham, or served cold with sauces, or was found jiggling in layers of gelatin.

I grew up eating a lot of meatloaf. The meatloaf I remember was blocks of bland meat drenched in grease and ketchup.  I was not a big fan of it.  This is not your typical Mother’s meatloaf I promise.  It is very moist and full of flavors.

Ingredients:

1lb. of hamburger

1lb of hot pork sausage

1 1 can (14 1/2 oz.) Del Monte Italian style stewed tomatoes

1 Egg

1 cup of Italian bread crumbs

½ cup of can parmesan cheese

½ onion diced small

1 small jar of pasta sauce

¼ cup freshly grated parmesan cheese

Directions:

Combine all ingredients in a bowl except jar of pasta sauce and freshly grated parmesan cheese. Mix well and form into a loaf in a glass or metal bread pan. Make an indent in the top of the meatloaf in the middle (see picture below).  

Pour some of the pasta sauce in the indent, and sprinkle freshly grated parmesan cheese over the pasta sauce in the indent. Cook in a preheated of at 350 degrees for an hour.  Drain and let cool for 10 to 15 minutes, then slice and serve.